I had been meaning to try these bars for a while now but knew I needed something else to give them some pizzazz.
I found the sugar-free cheesecake pudding mix and decided to give it a try. I was looking for a cream cheese-like frosting and I think it did the job well.
I love how moist the bars are and am completely intrigued by the wonder of canned pumpkin.
Pumpkin Bars
1 box of Spice cake mix
15 oz can of pure pumpkin
Frosting:
1 4-serving sugar-free instant cheesecake pudding mix
1 cup skim milk
oz. Cool Whip free
Mix cake mix and pumpkin together. Spread in a greased 9x13 pan (with cooking spray). Bake according to directions on box but reduce baking time by 1-2 minutes.
Cool completely.
Stir pudding mix with milk until it starts to thicken. Add Cool Whip and stir until completely blended.
Spread on top of cooled bars.
1/12th = 4 points plus
Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts
Thursday, November 10, 2011
Sunday, November 6, 2011
Wednesday, November 2, 2011
Autumn Acorn Treats
The super talented baker of delicious things, Stephanie, is sharing a yummy tutorial with us today! She made the most adorable little treats for my kiddos last week and I asked if she would share with us how she made them. She said yes!
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AUTUMN ACORN TREATS
by Stephanie
I saw an image for these on Pinterest. By the way, have you checked out Pinterest? I haven't totally looked through exactly what it is and what it can do, but from what I gather it is something like an online "bulletin board." If you are anything like me, you either have an overwhelming collection of bookmarked websites or a folder of saved images but no way to trace them back to the original source. I think Pinterest is a place where you can collect images that inspire you but also keep a link back to where you found them. For now, I'll add Pinterest to my never ending list of bookmarked sites to check out more thoroughly one of these days.
These little acorns are so quick and easy!
Ingredients:
Hershey Kisses (of any variety)
Chocolate Chips (for melting and topping off your acorn)
Nutter Butter Bites
Directions:
Simply melt a handful of chocolate chips in the microwave, stirring often. Place a dot of melted chocolate on the flat part of the Hershey Kiss and place the Nutter Butter bite on top. Do the same to adhere a single chocolate chip on top of the Nutter Butter Bite and...voila! You have yourself the tastiest little acorn.
Enjoy!
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Thank you, Stephanie, for sharing this tasty little treat with us! I can't wait to make some!
*******************************************
AUTUMN ACORN TREATS
by Stephanie
I saw an image for these on Pinterest. By the way, have you checked out Pinterest? I haven't totally looked through exactly what it is and what it can do, but from what I gather it is something like an online "bulletin board." If you are anything like me, you either have an overwhelming collection of bookmarked websites or a folder of saved images but no way to trace them back to the original source. I think Pinterest is a place where you can collect images that inspire you but also keep a link back to where you found them. For now, I'll add Pinterest to my never ending list of bookmarked sites to check out more thoroughly one of these days.These little acorns are so quick and easy!
Ingredients:
Hershey Kisses (of any variety)
Chocolate Chips (for melting and topping off your acorn)
Nutter Butter Bites
Directions:
Simply melt a handful of chocolate chips in the microwave, stirring often. Place a dot of melted chocolate on the flat part of the Hershey Kiss and place the Nutter Butter bite on top. Do the same to adhere a single chocolate chip on top of the Nutter Butter Bite and...voila! You have yourself the tastiest little acorn.
Enjoy!
*********************************************
Thank you, Stephanie, for sharing this tasty little treat with us! I can't wait to make some!
Sunday, October 30, 2011
Friday, October 28, 2011
Let It Shine
photo courtesy of : http://faith-sisters.blogspot.com/2008/10/being-christian-is-like-being-pumpkin.html
Music video : This Little Light of Mine by Addison Road
Happy Friday!!!
Thursday, October 27, 2011
Pumpkin Chocolate Chip Muffins
These muffins are positively scrumptious. My sister is famous for making and bringing these everywhere she goes in the fall - and I love it! I lightened them up by using egg whites instead of eggs, applesauce instead of oil, and by reducing the chocolate chips to 1 cup. I made them yesterday this way and I honestly could not taste a difference. Neither could my daughter who gobbled them up. There should actually be a warning on this recipe. Something like "Warning: This recipe makes about 3 dozen muffins and you will want to eat every one!"
So, now you're warned.
Pumpkin Chocolate Chip Muffins
Ingredients:
8 egg whites
1 c sugar
1 c brown sugar
1 15oz can solid pack pumpkin
1 1/2c applesauce (no sugar added)
3c flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp pumpkin pie spice
1/8 tsp nutmeg
1 tsp salt
1c choc chips
Directions:
1. Beat egg whites, sugar, pumpkin, & applesauce.
2. Combine dry ingredients and add to pumpkin mix
3. Fold in choc chips
4. Pour into muffin tins
5. Top with chopped pecans if desired
6. Bake at 400 for 16-20 minutes
Makes about 36 muffins
Each muffin is 3 points plus.
Courtesy of Sarah H, Ruth G, Kelly S, and Jamie H (this was a group effort :)
Wednesday, October 26, 2011
Scarecrow Cupcakes
I saw these cupcakes in a Woman's World magazine recently and thought they were adorable!
The Ingredients
cupcakes:
1 cup Reese's Pieces candies chopped
1 pkg (18. 25 oz. yellow cake mix)
Water, eggs, and oil
frosting:
1 1/2 cups butter, at room temperature
4 1/2 cups confectioner's sugar, from 2 (16 oz.) packages
3 Tbs. milk
1 tsp. vanilla extract
decorations:
Blue, golden yellow and orange concentrated food colorings
Rainbow Twizzlers Twists
6 flat-bottomed ice cream cups
2 1/2 cups All-Bran cereal
24 brown mini M &M's
Toothpicks
12 pieces candy corn
Chocolate sprinkles
Jumbo leaf-shaped sprinkles
1 Tbs. light corn syrup
Directions
Cupcakes:
Preheat oven to 350 degrees F.
Line 24 muffin cups with cupcake liners.
Mix candies with 1 Tbs. cake mix; put aside.
Prepare remaining cake mix with water, eggs, and oil following package
directions. Stir in candies.
Divide among liners.
Bake 18 to 20 minutes or until toothpick inserted into center comes out clean. Let cool.
Frosting:
On medium-high speed, beat butter until fluffy.
On low, gradually beat in confectioner's sugar, then milk and vanilla until combined.
On medium-high beat until light and fluffy, about 2 minutes. (Or use this recipe for frosting - yum!)
Reserve 1 tsp. frosting.
Tint 1 1/2 cups frosting blue, 1 1/2 cups frosting yellow and remaining frosting orange with food coloring.
Transfer 3/4 cups each yellow and orange frosting to separate pastry bags fitted with rose tip (such as Wilton #104); reserve. Spread blue frosting over 12 cupcakes; spread remaining yellow and orange frosting over 6 cupcakes each.
Constructing the Cupcakes
For each patchwork "hat", cut 9 (3/8" long) pieces of desired color Twizzlers. Arrange pieces, on top third of 3 yellow and 3 orange cupcakes, pressing into frosting.
For "hat brims", cut 2 1/2 "x 1/4" strips from Twizzlers press onto cupcakes below "hats."
Tuck cereal into frosting around Twizzlers hats and along edges of cupcakes.
On orange and yellow cupcakes:
Press on M&M's "eyes"; for "pupils", using pick, dot M&M's with white frosting.
Press on candy corn "noses."
Press on chocolate sprinkles "mouths".
Place "head" cupcakes, on sides on top of the blue cupcakes with "face" forward (about 1" in from the front edge), press down to attach.
Tuck cereal into frosting along top edge of hatless "heads".
For each cone "hat", trim and discard wide top end of ice cream cone. Pipe frosting "brim" along edge. Invert onto "head".
Pipe frosting "collars" around "heads."
Tuck cereal around "collar."
Decorate with leaf sprinkles, brushing with corn syrup to attach to "hats."
This recipe from Woman's World Makes 12 scarecrow cupcakes.
Photo Credit: Woman's World Magazine
The Ingredients
cupcakes:
1 cup Reese's Pieces candies chopped
1 pkg (18. 25 oz. yellow cake mix)
Water, eggs, and oil
frosting:
1 1/2 cups butter, at room temperature
4 1/2 cups confectioner's sugar, from 2 (16 oz.) packages
3 Tbs. milk
1 tsp. vanilla extract
decorations:
Blue, golden yellow and orange concentrated food colorings
Rainbow Twizzlers Twists
6 flat-bottomed ice cream cups
2 1/2 cups All-Bran cereal
24 brown mini M &M's
Toothpicks
12 pieces candy corn
Chocolate sprinkles
Jumbo leaf-shaped sprinkles
1 Tbs. light corn syrup
Directions
Cupcakes:
Preheat oven to 350 degrees F.
Line 24 muffin cups with cupcake liners.
Mix candies with 1 Tbs. cake mix; put aside.
Prepare remaining cake mix with water, eggs, and oil following package
directions. Stir in candies.
Divide among liners.
Bake 18 to 20 minutes or until toothpick inserted into center comes out clean. Let cool.
Frosting:
On medium-high speed, beat butter until fluffy.
On low, gradually beat in confectioner's sugar, then milk and vanilla until combined.
On medium-high beat until light and fluffy, about 2 minutes. (Or use this recipe for frosting - yum!)
Reserve 1 tsp. frosting.
Tint 1 1/2 cups frosting blue, 1 1/2 cups frosting yellow and remaining frosting orange with food coloring.
Transfer 3/4 cups each yellow and orange frosting to separate pastry bags fitted with rose tip (such as Wilton #104); reserve. Spread blue frosting over 12 cupcakes; spread remaining yellow and orange frosting over 6 cupcakes each.
Constructing the Cupcakes
For each patchwork "hat", cut 9 (3/8" long) pieces of desired color Twizzlers. Arrange pieces, on top third of 3 yellow and 3 orange cupcakes, pressing into frosting.
For "hat brims", cut 2 1/2 "x 1/4" strips from Twizzlers press onto cupcakes below "hats."
Tuck cereal into frosting around Twizzlers hats and along edges of cupcakes.
On orange and yellow cupcakes:
Press on M&M's "eyes"; for "pupils", using pick, dot M&M's with white frosting.
Press on candy corn "noses."
Press on chocolate sprinkles "mouths".
Place "head" cupcakes, on sides on top of the blue cupcakes with "face" forward (about 1" in from the front edge), press down to attach.
Tuck cereal into frosting along top edge of hatless "heads".
For each cone "hat", trim and discard wide top end of ice cream cone. Pipe frosting "brim" along edge. Invert onto "head".
Pipe frosting "collars" around "heads."
Tuck cereal around "collar."
Decorate with leaf sprinkles, brushing with corn syrup to attach to "hats."
This recipe from Woman's World Makes 12 scarecrow cupcakes.
Photo Credit: Woman's World Magazine
Sunday, October 23, 2011
Friday, October 21, 2011
Fall Fun
Last weekend we had our Fun Family Fall day. My parents, sisters, and our families get together and do some fun fall stuff.
This year we tried out a new place, Schuett Farms. We had a fun time and I thought I would tell you all about it, too.
We started with a hayride. Hayrides are always fun but this one was unique in the fact that they stopped midway near a group of cows and everyone could feed them corn.
After the hayride, we went through the corn maze. I have to say I'm not a fan of corn mazes. I must have a terrible sense of direction because I get all turned around and have no idea where I am. This corn maze held 6 different riddles that you needed to answer.
Last we went and each picked our own pumpkin from a big field. The kids had a great time and the field was just the right size for little legs.
We had a very fun time. You should check it out. Here is some information from their website:
"SCHUETT FARMS IS A DIVERSIFIED FAMILY FARM LOCATED ON STATE HIGHWAY 83, THREE MILES NORTH OF MUKWONAGO IN SOUTHEAST WISCONSIN. STARTING IN MID-SUMMER WE OFFER THE BEST FRESH SWEET CORN AND VEGETABLES AT OUR ROAD SIDE STAND. IN THE FALL, WE HAVE AN ON-FARM DISPLAY AREA SELLING PUMPKINS, CORNSTALKS BUNDLES, STRAW, AND MANY OTHER FALL DECORATIONS. WE ALSO OFFER A CORN MAZE, PICK-YOUR-OWN PUMPKIN PATCH, AND HAYRIDES ON THE WEEKENDS. IN LATE NOVEMBER WE SELL CHRISTMAS TREES AT THE FARM. THROUGHOUT THE YEAR WE OFFER HOMEGROWN NATURALLY-FED BEEF, WHICH IS CUSTOM-CUT AND READY FOR YOU FREEZER.
The Hayrides will be open on the weekends, and large groups are welcomed with appointments. Corn Maze is open all week during hours of operation.
Please check the website for road construction details, we will continue to post updates. At this time the Highway 83 construction project seems to be on schedule, and completion should be in November. Watch for signs in the area to direct you around and through the construction to get to Schuett Farms. There will always be a way to get to Schuett Farms during road construction."
http://www.schuettfarm.com/Site/site_flash/index.html
This year we tried out a new place, Schuett Farms. We had a fun time and I thought I would tell you all about it, too.
We started with a hayride. Hayrides are always fun but this one was unique in the fact that they stopped midway near a group of cows and everyone could feed them corn.
After the hayride, we went through the corn maze. I have to say I'm not a fan of corn mazes. I must have a terrible sense of direction because I get all turned around and have no idea where I am. This corn maze held 6 different riddles that you needed to answer.
Last we went and each picked our own pumpkin from a big field. The kids had a great time and the field was just the right size for little legs.
We had a very fun time. You should check it out. Here is some information from their website:
"SCHUETT FARMS IS A DIVERSIFIED FAMILY FARM LOCATED ON STATE HIGHWAY 83, THREE MILES NORTH OF MUKWONAGO IN SOUTHEAST WISCONSIN. STARTING IN MID-SUMMER WE OFFER THE BEST FRESH SWEET CORN AND VEGETABLES AT OUR ROAD SIDE STAND. IN THE FALL, WE HAVE AN ON-FARM DISPLAY AREA SELLING PUMPKINS, CORNSTALKS BUNDLES, STRAW, AND MANY OTHER FALL DECORATIONS. WE ALSO OFFER A CORN MAZE, PICK-YOUR-OWN PUMPKIN PATCH, AND HAYRIDES ON THE WEEKENDS. IN LATE NOVEMBER WE SELL CHRISTMAS TREES AT THE FARM. THROUGHOUT THE YEAR WE OFFER HOMEGROWN NATURALLY-FED BEEF, WHICH IS CUSTOM-CUT AND READY FOR YOU FREEZER.
The Hayrides will be open on the weekends, and large groups are welcomed with appointments. Corn Maze is open all week during hours of operation.
Please check the website for road construction details, we will continue to post updates. At this time the Highway 83 construction project seems to be on schedule, and completion should be in November. Watch for signs in the area to direct you around and through the construction to get to Schuett Farms. There will always be a way to get to Schuett Farms during road construction."
http://www.schuettfarm.com/Site/site_flash/index.html
Sunday, October 16, 2011
Sunday, October 9, 2011
Sunday, October 2, 2011
Scarecrow Coloring Page
Ha! I almost forgot to post the coloring page today.
It has been a busy weekend and this week is going to be busier. The weather is supposed to be beautiful, though. Yay!
If you think of it, say a prayer for me about Saturday's women's event. I'm not nervous yet but I know come Saturday morning, I'll be shaking. Public speaking is NOT one of my strengths. Please pray that God speaks through me and gives me His confidence. I hope you all can come!
Here is the PDF of a cute scarecrow:
http://www.kidssoup.com/scarecrow_harvest/a_scarecrow.pdf
Happy Coloring!
It has been a busy weekend and this week is going to be busier. The weather is supposed to be beautiful, though. Yay!
If you think of it, say a prayer for me about Saturday's women's event. I'm not nervous yet but I know come Saturday morning, I'll be shaking. Public speaking is NOT one of my strengths. Please pray that God speaks through me and gives me His confidence. I hope you all can come!
Here is the PDF of a cute scarecrow:
http://www.kidssoup.com/scarecrow_harvest/a_scarecrow.pdf
Happy Coloring!
Thursday, September 29, 2011
Pumpkiny Pie
I came up with this delicious, better for you Pumpkin Pie knock-off. It's really tasty and light and so easy. I'll definitely be making this again soon!
6 low fat graham crackers
1 4-serving box of sugar free instant vanilla pudding
2 cups skim milk
1/2 (15 oz) can of pure pumpkin
dash or 2 of pumpkin pie spice
4 Ginger Snaps, crushed
Lay one layer of graham crackers in bottom of 8 inch square pan (break them apart as needed to fit right).
Make pudding according to directions with milk.
Once set, add in the pumpkin and pumpkin pie spice and stir until fully incorporated.
Spread over graham crackers. Sprinkle ginger snaps on top.
Refrigerate for a couple of hours. Serve with whipping cream.
1/9 serving is 3 points plus
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